SS2 Second Term Food and Nutrition Lesson Note and Scheme of Work

Week 1-2: Advanced Macronutrients – Fats and Fiber

Lesson Objectives: Examine the functions of fats and fiber in the body, identify sources of healthy fats.

Activities: Cooking demonstrations focusing on healthy fats, group discussions on the importance of dietary fiber.

Week 3-4: Culinary Arts and Nutrient-Rich Cooking

Lesson Objectives: Enhance cooking skills with an emphasis on nutrient-rich recipes.

Activities: Hands-on cooking sessions, recipe analysis for nutritional content, and a cooking competition.

Week 5-6: Nutritional Biochemistry

Lesson Objectives: Understand the biochemical processes involved in nutrient metabolism.

Activities: Interactive sessions on nutrient absorption, metabolism experiments, and presentations on the role of enzymes in digestion.

Week 7-8: Food Preservation Techniques

Lesson Objectives: Learn various food preservation methods to maintain nutritional quality.

Activities: Demonstrations on canning, drying, and freezing, group projects on preserving seasonal fruits and vegetables.

Week 9-10: Consumer Education in Food Choices

Lesson Objectives: Analyze factors influencing food choices, understand food marketing.

Activities: Research on food advertising, class discussions on making informed food choices, and a field trip to a local supermarket.

Week 11: Revision Week

Lesson Objectives: Review key concepts, clarify doubts, and reinforce understanding.

Activities: Quiz competitions, group revision sessions, and one-on-one discussions with students.

Week 12: Examination Week

Lesson Objectives: Evaluate students’ understanding of the term’s content.

Activities: Conduct written and practical exams, oral assessments, and project presentations.

Week 13: School Dismissal Week

Lesson Objectives: Reflect on the term’s learnings, set personal nutrition goals.

Activities: Individual reflections, goal-setting exercises, and a closing ceremony.